Chickpea and Sweet Potato Curry

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 400g can diced tomatoes
  • 175g ghee
  • 500g sweet potato, peeled, cut into 2cm pieces
  • 400g can chickpeas, rinsed, drained
  • 400g cauliflower, trimmed, cut into florets
  • 1 tablespoon fresh lime juice, plus lime wedges, to serve
  • 80g (1/3 cup) natural yoghurt
  • Fresh coriander leaves, to serve

Method:

  1. Heat oil in a large saucepan over medium heat.
  2. Cook onion, stirring, for 5 minutes or until tender.
  3. Add diced tomato, ghee and 1/4 cup water.
  4. Stir to combine and bring curry to the boil.
  5. Add sweet potato, reduce heat and simmer, covered, for 8-10 minutes
  6. Add cauliflower and chickpeas.
  7. Cook curry, covered, for a further 10 minutes or until vegetables are tender. Stir in lime juice to taste
  8. Serve curry on steamed rice, topped with yoghurt and coriander.
  9. Serve with lime wedges

 

Source: https://myfoodbook.com.au/recipes/show/chickpea-and-sweet-potato-curry

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